Brussels Sprouts With Butternut Sauce

• 20 ounces Brussels sprouts
• chicken broth, to cover sprouts
• 1 small butternut squash, cut in half
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 tablespoon brown sugar
• 1 ripe apples or 1 pear, chopped fine
• 1 teaspoon curry powder
• 1 teaspoon cinnamon
• 1 teaspoon fresh nutmeg
• 1 teaspoon ground cardamom
• 1 dash chili pepper flakes
• salt and pepper

1. Cook brussel sprouts in chicken broth 10 to 15 minutes.
2. Strain and save broth.
3. Cook butternut squash in micro on high cut side down sprinkled with a little water till softened about 10 minute.
4. Saute onions in oil and butter with brown sugar till brown.
5. In blender puree softened butternut sqaush,apple and spices add a little of the cooked chicken broth to blend into a nice sauce.
6. Add brussel sprouts to onions.
7. If large you can cut in 1/2 before adding to onions.
8. Pour butternut sauce over sprouts and serve warm.

brussels, chicken broth, butternut squash, onion, olive oil, butter, brown sugar, apples, curry powder, cinnamon, fresh nutmeg, ground cardamom, chili pepper, salt

Taken from www.food.com/recipe/brussels-sprouts-with-butternut-sauce-47595 (may not work)